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Pot-Roasted Artichokes with White Wine and Capers"

Pot-Roasted Artichokes with White Wine and Capers"

Recipe by: April Bloomfield | Uploaded by: Janinabr
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  Prep Time: 30
  Cook Time: 30
  Number of Servings: 4-6

Recipe by:
April Bloomfield on
Epicurious.com
Originally found here

Uploaded by:
Janinabr

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 3 1/2 pounds baby artichokes (about 18), turned (see below)
  • 2 medium garlic cloves, thinly sliced
  • 1 1/2 teaspoons Maldon or another flaky sea salt
  • 1 1/2 cups dry white wine, such as Sauvignon Blanc
  • 1 heaping tablespoon drained capers
  • A five-finger pinch of mint leaves (preferably black mint), torn at the last minute
  • A pinch of delicate flat-leaf parsley sprigs
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Recipe by:
April Bloomfield on epicurious.com
Originally found here

Uploaded by:
Janinabr

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 3 1/2 pounds baby artichokes (about 18), turned (see below)
  • 2 medium garlic cloves, thinly sliced
  • 1 1/2 teaspoons Maldon or another flaky sea salt
  • 1 1/2 cups dry white wine, such as Sauvignon Blanc
  • 1 heaping tablespoon drained capers
  • A five-finger pinch of mint leaves (preferably black mint), torn at the last minute
  • A pinch of delicate flat-leaf parsley sprigs

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